This recipe won Stephanie Berwick (founder of Pastazerts) $15,000 in a national competition.

Servings: Makes 4 9-inch quesadillas

Quesadilla 🥙

Ingredients

• 1 small dried chipotle pepper, rehydrated then chopped
• 1 ear corn, grilled then removed from cob
• ½ red bell pepper
• 1 poblano pepper, chopped
• 1/2 c. scallions, chopped
• ½ can black beans, drained and rinsed
• 1/3 c. cilantro, chopped
• 4 9-inch whole wheat tortillas
• 2 T. coconut oil
• 1 lb. free range chicken, marinated, grilled, and chopped*
• 1 c. each, 4 types of cheese**

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*** For chicken 🍗**

Marinate overnight in fresh lime juice (2-3 limes), zest of 1 lime, salt, and pepper.

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**** 4 cheeses** 🧀  ****

Parrano: aged cow’s milk from Holland

Canestrato: sheep’s milk from the Puglia region in Italy

Barber’s Vintage Cheddar: aged a min. of 2 years from England

Brie Tour De Maze: French double crème brie (easiest to shred when slightly frozen)

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Preparation

1. (The day before) Marinate chicken overnight in fresh lime juice, zest, salt, and pepper.
2. Shred all 4 cheeses then combine together and set aside.
3. Grill the marinated chicken until cooked through, approximately 7-8 minutes.
4. Grill the corn with husk about 10 minutes.
5. Grill poblano pepper lightly, about 2-3 minutes. Remove the poblano pepper skins then chop and set aside.
6. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1-inch long, set aside.
7. Remove the corn husks from the cob then strip the corn from cob and set aside.
8. Chop chipotle pepper, bell pepper, and scallions. Combine in one bowl and set aside.
9. Chop cilantro and set aside.
10. Heat a medium-size skillet with 2 tablespoons coconut oil.
11. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until bell peppers become slightly translucent.